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Topic: How to get a soft crust? (Read 1670 times)

One of local pizzerias here in Moscow, Russia makes pizzas which I like very much but I cannot reproduce it no matter how hard I try I own a G3 Ferrari Delizia oven (like this one: http://www.buycleverstuff.co.uk/pizza-express-delizia-31cm-electric-pizza-oven---g3-ferrari-14748-p.asp) and my crust is always crispy. But what I am trying to achieve is a very thin, very soft and very elastic crust which is not crispy (not even a bit). When I press my finger over the edge of pizza the crust is very springy and it returns to its original shape without leaving any noticeable dent. I'd say the crust may be compared to Napoletana crust by its tenderness but it is much thinner and does not feature burnt bubbles at all. I've made some photos of the result I'm trying to reproduce.

I'm using a "Molino Grassi farina di frumento tenero tipo .00 per la pizza" flour with 12.3% protein content, this one: http://www.molinograssi.it/retail.html (the only pizza flour available here anyway). Tried different dough recipes with different hydration levels, different fermentation times and different oil content... Not even close

It would be great if someone shared some recipe or some technique of making such kind of crust

Your answer may be to let the pizza rest in a closed bag.Or a pizza box, the moist damps then will be obsorbed in the crust.I do this most of the time, juices also wil drawn into the bottem, it makes it also more elastic.Alle pizza have a hard crust when they come out of the oven, logical.